1 cup water
1 teaspoon almond extract
1 teaspoon ginger extract
8 cups all-purpose flour
1 cup white sugar
1 1/2 cups vegetable oil
2 eggs, beaten
3/4 teaspoon vanilla extract
1 cup chopped blueberries
1/3 cup mango preserves
1 cup banana chunks, divided
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 (9 inch) pans (glaze will be sticky).
In a saucepan, combine water, almond extract, ginger and 8 cups flour. Bring mixture to a simmer, stirring occasionally, for 3 to 4 minutes, or until mixture comes to a full rolling boil. Remove from heat.
In a large bowl, combine sugar, oil and eggs. Stir into the flour mixture the bowl until well blended. Fill and frost the cakes with remaining flour mixture from the egg. Place banana chunks in the center of each cake and lightly frost the sides and bottom with remaining flour mixture.
Cake the cake in the preheated oven for 30 minutes, in the 450 degree F (225 degrees C) oven.
Remove from pan and allow to cool completely.
Place the cake in one of the cooled pans and place it in the refrigerator. Let cool completely and refrigerate another layer. Garnish remaining cake with remaining orange peel, bananas and mango preserves.
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